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Re: [pct-l] Couscous pasta

Couscous is basically wheat pasta.  I love it, and it is EXTREMELY
practical.  The usual directions (even at home) are:

	boil water
	add cous-cous
	remove from heat and let sit.

You can find cous-cous in bulk at many natural food stores and some
supermarkets.  It is much cheaper that way than in the little "gourmet"
packages.  I suspect that if you're area has a middle-eastern food store
that you could get the stuff for next to nothing.  As for the flavor
packets... I just use plain couscous as a base and add dehydrated veggies,
boullion, curry powder, whaterver.  There's no magic... it's just a bland
base and goes well with almost any flavor you like.

-- Jim Mayer


At 06:11 PM 4/7/97 PDT, DD1990@aol.com wrote:
>Does anyone have nutrition data or direct knowledge on the food value or
>practicality  of a Moroccan pasta called "Couscous". I tried some and found
>it very easy to make, tasty and fairly light in weight. The Couscous I found
>was packaged by "Near East",      
>(1-800-822-7423), and comes in a variety with many different flavor packs.  I
>am  looking for an occasional relief from a diet of corn pasta. I would
>appreciate any advice.     
>Regards, and my very best to the "Class of 97"........See you as you trek
>along the JMT.     
>Dave Stoner    
>* From the Pacific Crest Trail Email List | For info
http://www.hack.net/lists *
>
>
* From the Pacific Crest Trail Email List | For info http://www.hack.net/lists *

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